Subj : New Year's Party - 11
To   : All
From : Dave Drum
Date : Sun Dec 25 2022 18:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Beef Tenderloin
 Categories: Beef, Herbs, Sauces
      Yield: 10 servings
 
      4 lb Whole beef tenderloin;
           - peeled (trimmed) and tied
      2 tb Unsalted butter; melted,
           - cooled
      1 tb Soy sauce
      2 ts Worcestershire sauce
      1 ts Granulated sugar
           Coarse salt & coarse ground
           - pepper
           Chopped parsley; to serve
           Horseradish sauce; to serve
 
  Take the beef out of the refrigerator an hour before
  cooking so that it will cook evenly and not end up
  overdone on the outside while the center is still cold.
  Pat it very dry if it isn’t already.
  
  Set the oven @ 450ºF/232ºC. Line a large sheet pan with
  foil. Place the beef on the pan.
  
  Mix the butter, soy sauce, Worcestershire sauce and
  sugar in a small bowl until the sugar dissolves. Pour
  the mixture all over the beef, using your hands to
  spread it around. Sprinkle the beef generously with salt
  (about 2 teaspoons) and press in an even coating of
  pepper (about 1 teaspoon).
  
  Roast until browned and a meat thermometer inserted in
  the center registers 120ºF/49ºC for medium-rare (25 to
  30 minutes). (Start checking at 20 minutes to make sure
  you don’t overcook the meat.) Use the foil to lift and
  transfer the beef with its juices to a cutting board.
  Let rest for 15 to 20 minutes. The internal temperature
  of the meat will rise 5 to 10 degrees as it rests.
  
  Transfer the beef to the cutting board, reserving the
  foil with its juices, and cut the beef into slices for
  serving. Arrange on a serving platter and pour over all
  of the juices from the foil and cutting board. Sprinkle
  with parsley, if you’d like, and serve with the
  horseradish sauce.
  
  By: Genevieve Ko
  
  Yield: 8 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There's 28.35 grams in an ounce unless you're being ripped off.
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